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I always make all the same pies for Thanksgiving, Pecan Pie without Corn Syrup), Apple, and Pumpkin. This year I’m changing up my normal Apple Pie for this Crumb Top Dutch Apple Pie.
Sure hope no one minds!
Why You Should Make a Crumb Top Dutch Apple Pie
If you’re leary of making a top crust for pies this might just be the pie for you. No crimping, no pinching, no stress over a top crust because it’s a crumb topped apple pie.
AND here’s another good reason to make a crumb topped pie, you two pies from one batch of pie crust! That’s like a two-fer really.
You could make an Old Fashioned Pecan Pie AND a Dutch Apple Pie. Or your favorite Pumpkin Pie and a Dutch Apple Pie. And maybe two pumpkins, or is that only my family?
Now you know I’m going to suggest making your own crust, right? Because they taste SO much better. And they’re actually easy to make.
If you’re leaning towards an All-Butter Crust I have several videos in that post that walk you through every single step. My Shortening Pie Crust recipe doesn’t have any videos yet.
What kind of apples for an apple pie?
Personally, I like to use a combination of apples for apple pie. I know a lot of people suggest using all Granny Smith apples and that works just fine. FOR THEM.
But the combination of different flavors of apples always makes a pie so much tastier. Just remember to get firm apples or they’ll turn mushy in your pie. Which can cause a soggy bottom and no one wants that.
My favorite combination of apples is a few Granny Smith, Macintosh, Honeycrisp, and/or Galas. But honestly, most firm apples work in a pie, and if you’re worried just go with all Granny Smith.
If pies still scare you
Maybe try an Elegant Apple Tart? The crust is a little easier, there’s no top crust to fuss over, and WOW it’s gorgeous!
Or try this fun NO-BAKE Apple Pie Dessert Charcuterie Board. Fresh apples, caramel, butterscotch, cookies, whipped cream, does it get any easier!?!
- single pie crust, use half of a two crust recipe OR a store bought crust
- 1/2 cup sugar
- 1/4 cup flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- pinch of ground cardamom
- 8 cups of peeled, sliced apples
- 1 cup flour
- 2/3 cup brown sugar, packed down
- 1/2 cup butter
- line pie pan with crust, press into place, crimp and refrigerate until ready to use
- mix the flour, sugar, cinnamon, nutmeg, and cardamom together
- toss with the apple slices and set aside
- to make the crumb topping mix the flour and sugar together
- use a butter knife and cut the butter in small pieces into the flour and sugar, use clean hands to work it in until it looks like crumbs
- pile the apples in the pie crust making them higher in the middle
- sprinkle the crumb topping over
- bake in a 400˚ oven for 45-55 minutes or until the topping is browned and the apples are soft, gently test the apples with a toothpick or knife
- cool or eat warm
- store overnight on the counter but if you keep it longer it needs to be refriegrated